Roasted Brussels Sprouts With Gochujang Brown Butter
I didn’t grow up with spice. Cantonese food does not have the heat that Szechuan or Hunan cooking does, and it was only many years later when I moved to New York that I came to appreciate the wide range of Asian flavors with their umami-balance of heat and sweet. That signature sweet heat of Korean gochujang is the perfect marriage with the nuttiness of brown butter (which makes everything more delicious). Gochujang is a fermented chile paste condiment that sings when paired with roasted vegetables. The key for this recipe is roasting the Brussels Sprouts at high heat, which almost mimics frying and results in crispy charred bits, deeply browned spots and a tender interior. Gochujang is available in most supermarkets and specialty markets but if you can’t find it use 2-3 tablespoons of sriracha instead.
Find this recipe on Bon Appétit.
Makes 8 servings
INGREDIENTS
3 lb brussels sprouts, trimmed, halved if large
2 tbsp extra-virgin olive oil
Kosher salt, freshly ground pepper
½ cup coarsely chopped walnuts (optional)
6 tbsp unsalted butter
⅓ cup gochujang (Korean hot pepper paste, such as Mother-in-Law's)
2 tbsp pure maple syrup
3 scallions, thinly sliced, divided
½ lemon
Flaky sea salt
METHOD
Place racks in upper and lower thirds of oven and set a rimmed baking sheet on each; preheat oven to 500°. Toss brussels sprouts with oil in a large bowl to coat; season with kosher salt and pepper. Carefully (baking sheets will be hot!) divide brussels sprouts between baking sheets and spread out in a single layer; reserve bowl. Roast, rotating baking sheets top to bottom and front to back halfway through, until brussels sprouts are charred in spots and tender, 16–18 minutes.
Meanwhile, if using walnuts, toast in a dry medium skillet over medium heat, tossing often, until fragrant and slightly darkened, about 4 minutes. Transfer to a small bowl and let cool.
Cook butter in a small saucepan over medium-low heat, swirling occasionally, until milk solids are a deep amber color and butter smells very nutty, 5–8 minutes. Remove from heat and stir in gochujang and maple syrup. Season with kosher salt and pepper.
Combine brussels sprouts, half of walnuts, and half of scallions in reserved bowl; add brown butter mixture and toss to coat. Transfer to a platter and scatter remaining walnuts and scallions over. Finely grate lemon zest on top; sprinkle with sea salt.